Rigatoni With Lentils, Ricotta And Basil
serves 2-4
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1/2 cup green lentils, rinsed and picked through
1 clove garlic, peeled and crushed
3/4 cup rigatoni
1 cup ricotta cheese
10 leaves fresh basil, thinly sliced
1 tablespoon red wine vinegar
2 tablespoons olive oil
prep: 10 minutes
total: 45 minutes
small saucepan
large pot
colander
large bowl
1. Put the lentils in a medium saucepan and cover them with 2 cups of water and add the crushed garlic. Bring to a boil, then reduce the heat and simmer until they're tender but not falling apart, 20 minutes or so. Drain the lentils. (Remove and discard the garlic clove if you want to.)
2. Meanwhile, bring a large pot of water and 2 teaspoons salt to a boil. Add the pasta to the boiling water and cook until al dente, then drain.
3. In a large bowl, toss the pasta with the lentils, ricotta, basil, red wine vinegar and olive oil. Season to taste with salt and pepper.
2. Meanwhile, bring a large pot of water and 2 teaspoons salt to a boil. Add the pasta to the boiling water and cook until al dente, then drain.
3. In a large bowl, toss the pasta with the lentils, ricotta, basil, red wine vinegar and olive oil. Season to taste with salt and pepper.
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